Biscoff Irish Cream Coffee

The dalgona coffee trend took the internet by storm with videos and pictures of it peppered all over Instagram, Facebook, YouTube, and even TikTok. We love nothing more than a simple, foolproof recipe that can be easily recreated at home, and this one is a prime example. We took some inspiration from the Irish coffee and combine it with the dalgona coffee – and tweaked it further to make a Biscoff Irish Cream Coffee drink for those who want a crunch in your drink.

In the most general of terms, you’ll need some hot coffee, sugar (granulated), milk biscoff biscuit and some dalgona cream. The coffee plays a supporting role to the other key components, so brew up your favourite bean and make sure it’s hot before beginning. We use the Irish Cream by Little’s to replace the Irish whisky and coffee, this infused coffee is a perfect choice, as it just seems that we added Irish whisky in our drink.

What coffee do we use?

For these drinks, we use two types of coffee, which complement each other very well.
Irish Cream by Little’s
For the dalgona cream, we use our favourite infused instant coffee from little’s. It’s smooth, sweet, and just a touch spicy, plus it’s not too damaging on the wallet. If you’ve already got a whiskey collection at home you want to use, choose something in the mid-range with a mild, sweet finish to counter the bitter coffee.

Micoground Coffee by Essenso
For our espresso shot, we use the black coffee by essenso – it has a smooth and creamy brew with no sugar added. This blend appeals to coffee lovers who prefer an intense coffee taste with a roasted aroma, that lingers with every sip.

We always prepare our dalgona cream ahead, as we are able to store them in the fridge for later use. Previously we have a detailed post on how to make a dalgona coffee, all you need is instant coffee, sugar and hot water with the ratio of 1:1:1. To save our arm strength we use a whish machine to do the job!

Anyone else’s mouth-watering?

xoxo, Joe

Biscoff Irish Cream Coffee


  • 50g freshly brewed espresso

  • 200g milk

  • 3 tbsp of dalgona cream

  • biscoff biscuit


  • Making Dalgona Cream
  • Add all the coffee, sugar and boiling water in a bowl (you can easily double or triple this recipe). Using a hand mixer or stand mixer and whip on one of the higher speeds.
  • Whip the entire mixture for about 2 minutes. Scrape down the sides and whip any bits that didn’t get whipped.
  • Making the drink
  • Add the coffee to a tall glass (about 1 cup) of your favorite milk. If you’re doing iced, add a few ice cubes, then the milk, espresso then spoons the whipped coffee on top. End it with the biscoff crumbs.
  • Using your spoon or straw, stir vigorously to swirl it into your milk.

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